Éclairs

Directions POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes. REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes. ADD eggs, 1 at a time, beating after each addition by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect. For éclairs: SHAPE scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet, spacing about 2 inches apart. BAKE in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each éclair with tip of sharp knife. COOL on wire rack. Just before serving, CUT OFF 1/2 inch from top of each éclair; pull out and discard any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each éclair; replace tops. SPREAD tops each with 2 tsp. chocolate glaze. REFRIGERATE leftovers promptly. Chocolate Glaze: COMBINE 1/2 cup chocolate chips, 2 tablespoons water and 1 tablespoon butter in small saucepan. COOK over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. BEAT IN 1/2 cup powdered sugar as needed until glaze is smooth and of drizzling consistency. USE immediately. Makes 1/2 cup.